Sometimes I crave something lemon-y!   Lots of fresh sweet + tart flavor is the perfect way to quell those cravings for something sweet and yummy.

These creamy lemon bars definitely do not disappoint!  The lemon layer itself is no-bake, but the crust is nutty, coconutty, sweetened with dates. Nutty base + silky lemony filling = lemon-y dessert heaven!  A zesty, creamy lemony treat!

These bars are great whenever you feel like baking up an easy, healthy sweet treat without turning on the oven. But a word of warning. Its one of those ‘bet you can’t eat just one’ treats! That buttery crust and tangy filling of a lemon bar can be so addicting…

But the high amounts of butter, sugar eggs, flour,  sugar laden condensed milk used in a traditional recipe for these citrus-infused treats does not play along nicely with a healthy eating plan.

Good thing that my favourite thing to do is take an old fashioned ‘not-so-healthy’ recipe and ‘healthify’ it – turning it into a healthier alternative. If you are looking for the ultimate lemon bar recipe, then look no further. I promise you these are the best damn lemon bars you will ever taste.  Bold claim I know!

But these bars are truly a minimum fuss dessert. They hit at only 10 ingredients! And the entire process goes like this: grind up the crust in the food processor, press the crust in, blend filling until smooth, pour filling, freeze, cut, done!

And for how easy they are, the flavour and richness are wild. So, SO good. I have the bars all cut up in a container in the freezer, and I just set one out to thaw a bit while we are cleaning up after dinner. Perfect sweet relief at the end of a busy day.

When life gives you lemons, you make lemon bars. It’s just what we do.

This raw version is made up of a nutty, oaty bottom layer topped with a rich, creamy, tangy layer of lemon-y goodness.

They are super easy to make (three cheers for no-bake treats!) and crammed with the perfect balance of tart-sweet flavour. I am quite certain this will be my new go-to item for pot lucks or family gatherings. I hope you like them half as much as my husband does; he may or may not have eaten half a pan of them over the past 24 hours.

I love a good yummy something and it’s become a tradition that I make something for the weekend, almost every weekend. It’s just a nice way to reward yourself I think, and keep the sugar-intake at a minimum.

I don’t buy expensive protein bars anymore; I make these nutritious no-bake protein lemon bars instead. For just about one dollar per bar and a whopping 7 grams of protein, these lemon bars are an amazing combination of delicious and healthful. With their rich, creamy texture and perfect crunch, they are naturally sweetened making them a great guilt-free treat any time of the day.

Because these lemon bars are crazy amazing you can feel good about eating one or two of them, even for breakfast and not feel one piece of guilt about it! 😊

Creamy Cashew Lemon Protein Squares

These delicious Lemon Protein Bars are tart, sweet, have a nutty crust and creamy cashew based lemon layer.  This healthy dessert is totally dairy free, paleo, egg free and irresistible!

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword clean eating dessert or snack, creamy cashew lemon protein squares, creamy lemon protein bars no bake, healthy no bake lemon protein bars, no bake lemon cheesecake protein bars

Servings 16

Ingredients

Base Crust

• 1 cup almonds
• 1 cup dates, soaked 30 minutes and drained
• 1/2 cup desiccated coconut
• 1/2 cup rolled oats
• 1 teaspoon vanilla extract

Cashew Lemon Filling

• 2 cups cashews, soaked 3+ hours and drained
• 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1/4 cup protein or collagen peptides powder – vanilla or plain
• 1-2 lemons, juice and zest (depending on how lemon-ey you prefer)

Toppings Optional

• Lemon zest
• Shredded coconut
• Chopped nuts

Instructions

• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line an 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

Base Crust

• Place cashews into a food processer and process until broken down and crumbly. Add dates, coconut, oats and vanilla extract and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.

  Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Lemon Filling

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients, cashews, hardened coconut cream, coconut oil, honey, protein powder, lemon juice and zest into the food processor and process until smooth and creamy.

  Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or lemon if you think it needs it.

  Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon.

  Top with your chosen toppings then place in freezer for 2–3 hours or until firm, then slice into 16 (more or less) squares.

  Store in the fridge for a softer texture or freezer for a firmer bite.  

Print Recipe

If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites